A simple recipe for a cauliflower side or main dish.
Dash of Pepper
½cupPine River Pepper Jack Cheese
Cook whole Cauliflower for 20 to 30 minutes or break up in large flower heads, drain
Put into greased casserole. Melt butter, stir in flower salt and pepper. Add milk slowly and cook until thicken, like gravy. Slowly stir in pepper cheese until melted. Pour over the top of the Cauliflower . Can add crushed cornflakes, dried onions or fresh sliced scallions for color and texture to the top. Bake 375 for 25 minutes
Brown bacon and sausage together until nicely browned. Add onion until translucent about two minutes, then add minced garlic. Stir in the chicken broth, pepper and sliced potatoes, bringing to boil. Cook until potatoes are soft, 10 to 15 minute. Gently add half and half, fold in Asiago cheese until melted. Stir in the kale or spinach cook until wilted. Serve in soup bowls.
Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in a colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In the bottom of 13 x 9 x 2-inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with a third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around the edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
In a small skillet pour the olive oil and heat up till hot then add your orange zest
Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins.
Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
Kathryn Raaker interviews Cathy Mitchell author of Quick and Easy “Dump Cakes” and “Dump Dinners.” They reminisce about how dump cakes came into existence back in the 1950’s. Cathy also shares how she is working on a Children’s Cookbook.
Kathryn Raaker and Karen Schaefer cook some delicious down-on-the-farm specialties at the “Schaefer Indiana Farm and Bed & Breakfast” in Sunman, IN. Karen grows her own vegetables and berries and shares her insights into healthy cooking, cooking with venison, and cooking with and caring for cast iron.
For more information about the Schaefer Indiana Farm and Bed & Breakfast, visit their website at: schaefersindianafarmbb.com or call, 812.623.3292.
Join Kathryn Raaker as she cooks two recipes from the cookbook Unbelievably Gluten Freeby Anne Byrn who is an American cookbook author and the former food editor of The Atlanta Journal-Constitution and The Tennessean.